Recipe - 3 3 Rotini Salad

1 pack (16 oz) Hodgson Mill Veggie
Rotini
1 cn (15 oz) kidney beans, rinsed
and drained
1 cn (15 oz) chickpeas, rinsed
and drained
1 cn (16 oz) green beans rinsed
and drained (I omitted and
substituted a can of black
beans)
1 small Red onion, chopped
1 Red bell pepper, chopped
(too expensive, I omitted
and no one noticed)
3 tablespoon Dijon mustard
2 tablespoon Vegetable oil (I used olive
oil)
2 tablespoon Red wine vinegar (I used
homemade tarragon and
garlic vinegar)
3 tablespoon Fresh parsley, chopped

(This is from the back of the Hodgson Mill Veggie Rotini package and was an
immediate hit.)

Prepare pasta according to package directions; draub, Rinse under cold
water and drain again. In large bowl, stir together the pasta, all beans,
onion, and bell pepper. In a small bowl, prepare the dressing by stirring
together mustard, oil, vinegar, and parsley. Toss pasta with dressing and
serve. Serve 8. For best results (flavor) cover and refrigerate for a few
hours or overnight.

Posted to MCRecipe Digest V1 #260

Date: Sat, 26 Oct 1996 13:47:25 0400

From: Kay Talbott talbott@mail2.wilmington.net